Signs of FAILURE in a stability test for a cream held at 45 Celsius? - Chemists Corner

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Signs of FAILURE in a stability test for a cream held at 45 Celsius?

Posted by Margaret2 on March 11, 2016 at 6:40 pm

Hello people,

I have read of stability tests, but I have not seen any description of what INstability actually looks like. Stupid question maybe….

If a cream becomes unstable at the 45 C condition, what signs will it exhibit? I have an idea, but I would like a response from someone who has experience with these things versus just my best guess.

Thanks to all who respond!

Margaret2 replied 8 years, 2 months ago 4 Members · 4 Replies
4 Replies

Bill_Toge

Member
March 11, 2016 at 6:52 pm

it will generally separate into two layers - water on the bottom and oil on the top
OldPerry

Member
March 11, 2016 at 7:53 pm

Technically, any reading outside your initial specifications is an unstable product. Color changes, odor changes, and separations are all subjective measures of stability failure.
Aijalon

Member
March 12, 2016 at 12:14 am

I agree with @Perry. You must have initial specifications of your product.

1. Appearance

2. Color

3. Homogeneity

4. Odor

5. pH

6. Consistency

7. Viscosity

8. Average Weight

9. Assay

10. Preservative content

11. Antioxidant content

12. Microbiological Test

Also, you must set acceptable limits. If in the course of your stability program the product shows deviation from the acceptable limits, then, you can conclude that the product failed the stability program.
Margaret2

Member
March 12, 2016 at 3:18 am

Wow. The 12 items listed is certainly thorough. Thanks so much to all!

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